Picture this: a cozy evening at home, the enticing aroma of ginger and garlic wafting through the air as I prepare a dish that never fails to impress. That’s precisely what my homemade Mongolian Beef brings to the table—crispy, tender slices of flank steak enveloped in a savory sauce that strikes the perfect balance between sweet and savory. Gone are the days of overly sugary takeout; this recipe offers a delightful twist, crafted for those who appreciate authentic flavors without the heaviness typical of restaurant versions.
With just the right amount of spice and a satisfying crunch, this dish not only satisfies my cravings for hearty Asian cuisine but also makes for a fantastic centerpiece during dinner parties. Whether you’re looking to impress your loved ones or simply want to enjoy a comforting meal after a long day, this Mongolian Beef recipe is here to elevate your home cooking experience. Let’s dive into the ingredients and get started on something truly delicious!
Why is Mongolian Beef the Perfect Dinner Choice?
Flavorful Base: This recipe strikes an incredible balance between savory and slightly sweet, offering a delightful flavor that rivals your favorite takeout.
Quick Cooking Time: With just a few simple steps, you can have a delicious dish on the table in under 30 minutes, making it perfect for busy weeknights!
Impressive Presentation: A vibrant dish garnished with scallions creates an inviting centerpiece for any dinner table, ready to impress your guests.
Endless Versatility: Feel free to customize this Mongolian Beef with your favorite veggies or substitute protein to suit any dietary preference. It’s a great way to enjoy homemade Asian cuisine without compromise!
Get ready to enjoy a comforting meal that’s as satisfying to prepare as it is to eat!
Mongolian Beef Ingredients
• Discover the key components that create this deliciously less sweet dish!
For the Marinade
- Flank Steak – Main protein that should be sliced against the grain for extraordinary tenderness.
- Neutral Oil (2 tsp) – Essential for marinating; you can use vegetable, canola, or avocado oil for added moisture.
- Shaoxing Wine (2 tsp) – Elevates flavor depth; dry cooking sherry is a great substitute.
- Cornstarch (1 tbsp + ½ cup for coating) – Provides a crunchy texture and thickens the sauce beautifully.
- Baking Soda (¼ tsp) – Tenderizes the meat and helps retain moisture.
For the Sauce
- Soy Sauce (1 tsp) – Adds that umami kick; go for low-sodium if you’re watching your salt intake.
- Light Brown Sugar (¼ cup) – Balances the dish with a touch of sweetness, creating a wholesome flavor.
- Dark Soy Sauce (1 tsp, optional) – Adds a deeper color and richer taste to the dish.
- Water (1 tbsp + ¾ cup hot) – Hydrates ingredients; you can swap it with chicken or beef stock for a richer profile.
For the Aromatics
- Garlic (3 cloves, finely chopped) – Infuses an irresistible fragrance and depth into the sauce.
- Ginger (1 tsp, minced) – Offers warmth and a slight kick that complements the flavors beautifully.
- Dried Red Chili Peppers (8, optional) – Perfect for adding heat and enhancing the overall flavor profile.
- Scallions (4, cut on the diagonal) – Adds freshness, color, and a nice crunch; reserve the green parts for garnish!
For the Sauce Thickness
- Cornstarch Slurry (1½ tbsp + 2 tbsp water) – This thickens the sauce to a lovely clingy texture that coats the beef perfectly.
With these carefully selected ingredients, you’re on your way to creating Mongolian Beef that’s less sweet but full of flavor, offering a satisfying culinary journey right from your kitchen!
How to Make Mongolian Beef
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Marinate Beef: In a bowl, combine sliced flank steak with neutral oil, Shaoxing wine, soy sauce, cornstarch, water, and baking soda. Allow to marinate for 1 hour until the meat is moist and tender.
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Prepare Sauce: In another bowl, dissolve light brown sugar in hot water or stock. Next, mix in the soy sauces until well combined to enhance the sauce’s flavor.
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Coat Beef: Dredge each marinated beef slice thoroughly in cornstarch, ensuring an even coating for a delightful crunch when cooked.
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Sear Beef: Heat 2/3 cup oil in a wok over high heat until just before it begins to smoke. Sear the beef slices for about 1 minute on each side until they develop a crispy golden crust, then transfer them to a plate.
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Sauté Aromatics: Drain most of the oil, leaving just 1 tablespoon in the wok. Return to medium-high heat, add minced ginger and dried chili (if using), cooking for 15 seconds. Then, add the garlic and the white parts of the scallions, cooking for another 15 seconds until fragrant.
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Add Sauce: Pour the prepared sauce mixture into the wok and let it simmer for 2 minutes. As it simmers, slowly add the cornstarch slurry, stirring until the sauce thickens enough to coat the back of a spoon.
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Combine: Add the seared beef and the green scallion parts into the wok, mixing everything together for about 30 seconds until the scallions wilt and the sauce clings beautifully to the beef.
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Serve: Plate the Mongolian Beef and serve immediately, ideally with a side of steamed rice or lo mein noodles to complete your meal.
Optional: Garnish with additional scallions for freshness and a pop of color!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Mongolian Beef preparations are perfect for busy cooks looking to save time during the week! You can marinate the sliced flank steak up to 24 hours ahead; simply combine it with the neutral oil, Shaoxing wine, soy sauce, cornstarch, water, and baking soda, then refrigerate in an airtight container. Additionally, prepare the sauce up to 3 days in advance and store it in the fridge. When you’re ready to serve, just sear the beef and sauté the aromatics, pour in the prepped sauce, and toss everything together. This way, you’ll enjoy the same delicious flavors with minimal effort on hectic nights!
Mongolian Beef Variations & Substitutions
Feel free to customize this dish to match your preferences, enhancing your culinary adventure with delightful tweaks and swaps!
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Chicken Substitute: Use chicken breast or thighs instead of flank steak for a lighter “Mongolian Chicken” twist that still retains great flavor.
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Vegetarian Upgrade: Switch flank steak for firm tofu, offering the same marinating and cooking method to achieve a satisfying vegetarian option.
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Sweetness Adjustment: Reduce light brown sugar to 2 tablespoons for a less sweet flavor, ensuring the savory notes shine through beautifully.
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Heat Level: Add extra dried red chili peppers or a splash of chili oil to spice things up, allowing heat lovers to indulge in a fiery version of this dish.
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Vegetable Boost: Toss in colorful vegetables such as bell peppers, carrots, or snap peas when sautéing the aromatics for a nutritious and vibrant addition.
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Savory Depth: Incorporate a tablespoon of oyster sauce or hoisin sauce into the marinade for an even richer flavor profile that your taste buds will thank you for.
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Garlic Lovers’ Dream: Double the garlic quantity for more aromatic intensity, creating layers of flavor that will elevate the classic taste of Mongolian Beef.
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Noodle Twist: Serve over cooked lo mein or rice noodles instead of rice, transforming your meal into a noodle delight packed with flavor and texture!
With these delightful variations, you can explore an array of flavors and textures, ensuring every bite of your cherished Mongolian Beef is as enjoyable as the last!
What to Serve with Mongolian Beef?
There’s nothing quite like a vibrant, satisfying meal that transports you straight to the heart of homemade Asian cuisine.
- Steamed Jasmine Rice: The fluffy, aromatic rice soaks up the savory sauce, creating a perfect balance that enhances every bite of your beef.
- Lo Mein Noodles: Soft, slippery noodles complement the tender beef beautifully and add another layer of texture to your dining experience.
- Stir-Fried Vegetables: Colorful bell peppers, broccoli, and snap peas offer a fresh crunch and bright flavors that contrast with the rich sauce.
- Garlic Toast: This crispy bread provides a delightful crunch and is perfect for mopping up every drop of that delicious sauce.
- Crispy Wontons: Light and crunchy, these make a fantastic appetizer and bring an extra crunch to your meal, enticing your guests to dive right in!
- Chilled Cucumber Salad: A refreshing side that cuts through the richness of the beef, this salad can provide a cooling contrast with its crisp texture.
- Sweet and Sour Dipping Sauce: Offer this as an unusual twist for those who enjoy an extra kick of flavor with their meals, perfect for accompanying those crispy wontons.
- Green Tea: A soothing and light beverage that cleanses the palate and complements the savory notes of Mongolian Beef without overpowering it.
- Mango Sticky Rice: A delightful dessert pairing, sweet and creamy, it balances the savory dish, leaving a sweet memory of your dinner lingering.
Each of these pairings creates a beautifully composed meal that will have everyone going back for seconds, ready to experience the magic of your homemade Mongolian Beef!
How to Store and Freeze Mongolian Beef
- Fridge: Store leftover Mongolian Beef in an airtight container for up to 3 days. Reheat gently in a pan over low heat to maintain the meat’s tenderness.
- Freezer: Freeze portions of Mongolian Beef in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating to keep the texture intact.
- Reheating: To reheat, warm in a skillet over medium heat, adding a splash of water or broth if the sauce thickens too much. Stir gently to prevent overcooking the beef.
- Meal Prep: This dish can be prepared a day in advance; just store the sauce and beef separately in the fridge for optimal freshness before serving.
Expert Tips for Mongolian Beef
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Perfectly Hot Oil: Ensure your oil is hot enough before adding the beef; this creates the crispy texture that makes the dish irresistible.
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Avoid Overcrowding: Do not overcrowd the wok while searing the beef; cook in batches if necessary to ensure each piece gets that delicious, crunchy coating.
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Adjust Spice Level: Tailor the number of dried chilies to your taste preferences; start with fewer for a mild heat and increase as desired for more kick.
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Monitor Sauce Thickness: Keep an eye on the sauce’s thickness while simmering; adjust the heat to prevent it from burning and maintain that perfect clingy texture for your Mongolian Beef.
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Rest After Cooking: Let your cooked beef rest for a few minutes before serving; this helps retain juiciness and enhances overall flavor.
Mongolian Beef Recipe FAQs
How do I choose the best flank steak for Mongolian Beef?
Absolutely! Look for flank steak that is bright red with minimal dark spots or discoloration. The meat should be firm to the touch and marbled with a bit of fat for extra flavor. Slicing against the grain is essential for tenderness, so be sure to check the grain direction before cutting!
How should I store leftover Mongolian Beef?
Very simply! Place your leftovers in an airtight container and store them in the refrigerator for up to 3 days. When you’re ready to enjoy them again, reheat them gently in a pan over low heat to ensure the beef remains tender and juicy.
Can I freeze Mongolian Beef, and if so, how?
Absolutely! To freeze Mongolian Beef, let it cool completely, then transfer it to a freezer-safe container or heavy-duty freezer bag, removing as much air as possible. It can be stored in the freezer for up to 2 months. When you’re ready to eat, thaw it overnight in the refrigerator before reheating!
What if the sauce isn’t thickening as expected?
No worries! If you find that the sauce isn’t thickening, try adding a little more cornstarch slurry. For the slurry, mix 1 tablespoon of cornstarch with 2 tablespoons of water until smooth, then slowly incorporate it into the simmering sauce while constantly stirring. Keep cooking until it reaches that perfect clingy texture.
Are there any dietary considerations for Mongolian Beef?
Definitely! If you or your guests have allergies, watch out for soy products, which are common allergens. Additionally, if you’re looking for a gluten-free option, you can substitute soy sauce with coconut aminos. For those watching their sugar intake, feel free to reduce the amount of brown sugar or use a sugar substitute.
How can I make my Mongolian Beef spicier?
The more the merrier! To amp up the heat, simply increase the number of dried red chili peppers according to your spice preference, or add fresh chopped chilies during the sautéing step. A dash of chili oil can also add an extra kick if you’re feeling adventurous!
Mongolian Beef Made Easy: Less Sweet, Full of Flavor
Ingredients
Equipment
Method
- In a bowl, combine sliced flank steak with neutral oil, Shaoxing wine, soy sauce, cornstarch, water, and baking soda. Allow to marinate for 1 hour until the meat is moist and tender.
- In another bowl, dissolve light brown sugar in hot water or stock. Next, mix in the soy sauces until well combined to enhance the sauce's flavor.
- Dredge each marinated beef slice thoroughly in cornstarch, ensuring an even coating for a delightful crunch when cooked.
- Heat 2/3 cup oil in a wok over high heat until just before it begins to smoke. Sear the beef slices for about 1 minute on each side until they develop a crispy golden crust, then transfer them to a plate.
- Drain most of the oil, leaving just 1 tablespoon in the wok. Return to medium-high heat, add minced ginger and dried chili (if using), cooking for 15 seconds. Then, add the garlic and the white parts of the scallions, cooking for another 15 seconds until fragrant.
- Pour the prepared sauce mixture into the wok and let it simmer for 2 minutes. As it simmers, slowly add the cornstarch slurry, stirring until the sauce thickens enough to coat the back of a spoon.
- Add the seared beef and the green scallion parts into the wok, mixing everything together for about 30 seconds until the scallions wilt and the sauce clings beautifully to the beef.
- Plate the Mongolian Beef and serve immediately, ideally with a side of steamed rice or lo mein noodles to complete your meal.